Peanut butter cookies

Ingredients for 1 servings:

• 200 g flour
• 100 g almonds, ground
• 125 g butter
• 50 g peanut butter
• 1 pinch of salt
• 1 egg(s)
• 100 g jelly (quince jelly)
• 125 g powdered sugar
• 2 tbsp rum
• 100 g walnuts, halved

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Mix the flour and almonds and make a well in the center. Add the cold butter and cold peanut butter in pieces. Sprinkle with sugar and salt. Add the egg and knead everything into a smooth dough. Chill in foil for 1 hour. Roll out the dough on a floured surface to a thickness of 3 mm, then use a pastry wheel to cut out strips 7 cm long and 2 cm wide. Place on a baking sheet lined with baking paper and bake at 175°C (top/bottom heat) for 10-12 minutes. Heat the quince jelly until it is liquid. Spread it on half of the cookies, then place the other half on top. Mix the powdered sugar with rum to make a glaze, spread it on the cookies, and place a walnut half on each one.